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Sankore

Named after the University of Sankore in Timbuktu — one of the world’s oldest centres of learning. Every figure here is computed from work-level records in our own graph, never copied from a source’s summary count.

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Coverage is partial and says so. A country appears with its research output only once its works have been swept; until then the portal shows whatever the graph happens to hold for it and labels it as exactly that.

Drying Kinetics and Chemical Properties of Mango

2022International Journal of Food ScienceJournalOpen access

10.1155/2022/6243228 Full text28 citations

Authors

4 authors.

Jonathan AmpahFirst authorCorresponding
- Kwame Nkrumah University of Science and Technology (GH)
Komla Agbeko Dzisi
- Kwame Nkrumah University of Science and Technology (GH)
Ahmad Addo
- Kwame Nkrumah University of Science and Technology (GH)
Ato Bart-PlangeSenior author
- Kwame Nkrumah University of Science and Technology (GH)

Fields

Assignment is probabilistic — a work belongs to several fields in proportions.

Food Drying and Modelinglevel 3 · 1.00
Postharvest Quality and Shelf Life Managementlevel 3 · 1.00
Plant Physiology and Cultivation Studieslevel 3 · 1.00

Sources

Several sources describing one work is the point — it means the record rests on more than one authority.

openalexseen September 5, 2026
2022 · International Journal of Food Science · 28 citations
https://openalex.org/W4291010336

Drying Kinetics and Chemical Properties of Mango · Sankore